DRP-LLE를 이용한 간장의 향기 추출 시 최적 추출조건 개발

Soy sauce, a traditional Korean fermented food, has versatile aroma profiles derived from volatile aromatic compounds. This study aimed to develop optimal extraction conditions for aromatic volatile compounds found in yangjo-ganjang using distillation under reduced pressure with liquid-liquid continuous extraction, followed by gas chromatography-mass spectrometry (GC-MS). Two yangjo-ganjang samples were selected in this study. The extraction temperatures of distillation under reduced pressure were set at 58°C and 51°C, and the liquid-liquid continuous extraction time was set at 4, 5, and 6 h. Extracted samples were concentrated using a rotary evaporator, further concentrated under nitrogen gas, and analyzed using GC-MS. As the extraction temperature was increased, the amount of the extracted compound increased. Thermal compound changes were also detected. This optimal extraction method can be used to extract volatile aromatic compounds from soy sauce in further studies.